Herb Flan with Salad

Ingredients

• 4 sheets white gelatin
• 30 g mixed herbs (e.g., parsley, chervil, basil, mint, sage)
• 2 tbsp olive oil
• 400 g cream cheese
• 100 g Sour cream
• Salt
• Pepper (freshly ground)
• 3 tbsp whipping cream
• 1 head lettuce
• 6 Radishes
• 1 handful dandelion flower petals
• 3 spring onions
• 0.5 Chicory
• 3 tbsp unsalted peanuts
• 5 tbsp white wine vinegar
• 8 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Soak the gelatin sheets in cold water. Rinse the herbs, shake dry, remove leaves and blend with olive oil in a blender until fine. Mix cream cheese with the herb puree and sour cream, season with salt and pepper. Warm the whipping cream slightly in a saucepan, squeeze out excess water from the gelatin, dissolve it in the cream, stir in 3 tbsp fresh cream mixture, and combine with the rest of the custard. Pour the mixture into four chilled gelatin-lined ramekins, cover with plastic wrap, and refrigerate for 3 hours.

2. 2.

   Wash the lettuce head, pat dry, loosen leaves, and cut off hard stems. Wash radishes, trim ends, slice thinly. Remove dandelion petals. Trim spring onions, slice into fine rings. Wash chicory, pat dry, halve lengthwise, remove tough core, slice or julienne finely. Toast peanuts in a hot pan without oil until golden yellow, remove and cool.

3. 3.

   Whisk vinegar with olive oil for the vinaigrette, season with salt, pepper, and sugar to taste.

4. 4.

   Combine lettuce, chicory, spring onions, radishes, and petals on a plate, drizzle with some vinaigrette, and sprinkle toasted peanuts.

5. 5.

   Briefly dip the flan in hot water, loosen the rim with a small sharp knife, and pour the flan onto the salad.

6. 6.

   Serve drizzled with remaining vinaigrette.